Fig-Prosciutto Pizza with Arugula Recipe

Hey ladies, this recipe is certainly a spin on an old one, but I think it’s something that you ladies are going to just adore. I tried it myself, and it certainly is something that I will be making again. Let’s start with the ingredients:

The Crust:

  • 1 teaspoon Active Dry Yeast
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/3 cup Olive Oil

The Pizza:

  • 2 Tablespoons Olive Oil
  • 4 Tablespoons Fig Spread Or Jam
  • Kosher Salt To Taste
  • 12 ounces, weight Fresh Mozzarella, Sliced Thin
  • 6 ounces, weight Thinly Sliced Prosciutto
  • 1 bunch Washed And Rinsed Arugula
  • Freshly Ground Pepper, to taste
  • 1/2 cup Shaved Parmesan



Combine flour and salt, and mix it up. Drizzle in olive oil while you are mixing it together. You’ll need both arms for the mixing, so you’ll have to use your third arm for the drizzling.

After you’ve done that, pour in the yeast and water, and mix it until just combined. Coat a separate mixing bowl with a light drizzle of olive oil. Toss the dough in a little bit of olive oil, then cover the bowl tightly with plastic wrap. Let it rise for about an hour.

Tip: It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Preheat oven to 500 degrees. Roll the pizza dough out at thinly as you possibly can. Place on a large baking sheet. Drizzle the dough lightly with kosher salt and a little bit of olive oil.  Take the Fig Spread, and spread all over the dough. This is where it gets fun.

Next, just drown the pizza in Mozzarella, or put however much you want. This part is entirely up to you.

Bake for 12 to 15 minutes, until the crust is golden crisp and the cheese is bubbling. Put the Prosciutto on the pizza immediately after you take it out of the oven. Just before serving, sprinkle on arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!


The Prep should take about 90 minutes or so, and the actual baking should be no more than 15 minutes. It’s a pretty easy recipe that anyone can handle. The recipe says that this should feed 12 people. That may be true if everyone having half a slice. If you are feeding a big group or if you have sons that eat a lot like mine do, then you should probably make double the portion. Anyway, that’s it for today Ladies! Thanks for reading my posts, ladies! It means the world to me. See you next time!